Chef Eric Crowley is giving you some insider tips on how to make sushi rice.


  • 3 C Rice, short grain, washed
  • 4 C Water
  • 1 each Giant kelp (Konbu), 1 1/2” piece
  • 3 T Rice vinegar
  • 3 T Sugar
  • 4 tsp Salt, preferably sea salt


1. Put rice in a small, heavy bottomed pot and add the water
2. Wipe the kelp with a damp cloth
3. Score the kelp if necessary
4. Place kelp in the pot, cover and bring to just below a boil
5. Remove kelp and recover the pot
6. Boil rice for about 2 minutes, then lower the heat to medium and continue to
boil for 5 minutes
7. Reduce heat to the barest simmer and let rice cook for about 10-15 minutes
or until all the water has been absorbed
8. Turn off heat and let pot stand on the burner for about 10-15 minutes
9. While the rice is cooking and resting, prepare the dressing by mixing the rice vinegar, sugar and salt in a small pot and dissolving it over low heat
10. Transfer dressing to an ice bath to cool it quickly
11. Toss the rice as per demonstration.
12. Gradually add enough dressing to flavor, but not to turn the rice mushy
13. Keep the cooled rice in a container to fit, covered with a damp cloth

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